Best Vegetable Salsa The Mayo Clinic Recipes

MEXICAN VEGETABLE SALSA

Mexican Vegetable Salsa image

Make and share this Mexican Vegetable Salsa recipe from Food.com.

Provided by Bergy

Categories Sauces

Time 15m

Yield 2 Cups

Number Of Ingredients 8

Ingredients

2 cups ripe tomatoes, diced
1 medium onion, chopped
2/3 cup cucumber, diced
6 radishes, diced
1/2 cup cilantro, chopped (use parsley if you don't like cilantro)
5 jalapeno peppers, chopped
4 teaspoons lime juice
salt

Steps:

Mix all the ingredients except lime juice and salt, pour th lime juice over the veggies, salt to taste and serve immediately.

Nutrition Facts : Calories 76.9, Fat 0.7, SaturatedFat 0.1, Sodium 19, Carbohydrate 17.4, Fiber 4.5, Sugar 9.4, Protein 3

VEGETABLE SALSA - THE MAYO CLINIC

Vegetable Salsa - the Mayo Clinic image

Excellent way to get kids (young and old) to eat their veggies. This recipe is easily adjustable to suit your tastes. If you prefer hotter salsa, add finely chopped jalapeno peppers. (I typically use 2 jalapenos, seeded). If you love garlic, add more....if you don't, add less. You could also add chopped black olives. Great served with chips, omelets, chicken, etc. From the Mayo Clinic website. Dietitian's tip: Store-bought salsa can have as much as 400 milligrams of sodium in 1/4 cup. This thick vegetable salsa has much less sodium: 150 milligrams in 1/2 cup. Note: recipe yield somewhat depends on the size of the produce you use.

Provided by swissms

Categories Sauces

Time 20m

Yield 8 cups, 16 serving(s)

Number Of Ingredients 12

Ingredients

1 cup diced zucchini (approximately 1 small zucchini)
1 cup chopped red onion
2 red bell peppers, seeded and diced
2 green bell peppers, seeded and diced
4 tomatoes, diced
2 -4 garlic cloves, minced
1/2 cup chopped fresh cilantro
1 teaspoon ground black pepper
2 teaspoons sugar (I omit) (optional)
1/4 cup lime juice
1 teaspoon salt
1 -3 jalapeno pepper, finely chopped (I seed the jalapenos, then dice, if you like your salsa extra spicy you can always leave in the seed) (optional)

Steps:

Wash vegetables and prepare as directed. In a large bowl, combine all the ingredients. Toss gently to mix. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.

Nutrition Facts : Calories 20.4, Fat 0.2, Sodium 149.3, Carbohydrate 4.5, Fiber 1.3, Sugar 2.5, Protein 0.8

GARDEN SALSA

Garden Salsa image

This garden salsa recipe combines ripe ingredients and subtle seasonings to make a real summer treat. -Michelle Beran, Caflin, Kansas

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 5 cups.

Number Of Ingredients 13

Ingredients

6 medium tomatoes, finely chopped
3/4 cup finely chopped green pepper
1/2 cup finely chopped onion
1/2 cup thinly sliced green onions
6 garlic cloves, minced
2 teaspoons cider vinegar
2 teaspoons lemon juice
2 teaspoons olive oil
1 to 2 teaspoons minced jalapeno pepper
1 to 2 teaspoons ground cumin
1/2 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
Tortilla chips

Steps:

In a large bowl, combine the tomatoes, green pepper, onions, garlic, vinegar, lemon juice, oil, jalapeno and seasonings. Cover and refrigerate until serving. Serve with chips.

Nutrition Facts : Calories 8 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 31mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges